Effects on nutrient intake of a family-based intervention to promote increased consumption of low-fat starchy foods through education, cooking skills and personalised goal setting: the Family Food and Health Project

Peter J. Curtis, Ashley J. Adamson, John C. Mathers
2011 British Journal of Nutrition  
Reducing the prevalence of fat-rich, energy-dense diets is a public health priority. The present parallel-designed randomised study compared three interventions aimed to increase intakes of low-fat starchy foods and to reduce fat intakes among 589 individuals from 169 families in the Family Food and Health Project (FFHP). Intervention A was education only, intervention B provided 'cook and eat' sessions only, whereas intervention C included personalised goal setting, 'cook and eat' and
more » ... d eat' and education. Diet was assessed at baseline (T 0 ) and at 3 months (T 1 ), 6 months (T 2 ) and 18 months (T 3 ) post-intervention. Retention rates were 75 % at T 1 , 63 % at T 2 and 40 % at T 3 . ANCOVA (baseline intake as covariate) was assessed between intervention differences at T 1 , T 2 and T 3 . At T 1 , individuals in intervention C consumed less fat (P¼ 0·02) and more total carbohydrate (P¼ 0·001), starch (P¼ 0·04) vitamin C (P¼ 0·002) and NSP (P¼ 0·01) than those in intervention A. Whereas similar dietary intakes were reported across interventions at T 2 , participants in intervention C had less energy-dense diets that contained more NSP and vitamin C at T 3 than intervention A (P, 0·0001, P¼ 0·002 and P¼0·01, respectively). Across all intervention groups, the more socially deprived participants in the FFHP (n 119) consumed less fat (P¼0·01) and more total carbohydrate (P¼ 0·02) at T 2 than the least socially deprived (n 240). These data demonstrate the importance of personalised goal setting to translate knowledge and practical cooking skills into healthier food choices, suggesting that low-fat starchy food-focused interventions may be effective in reducing fat intake. Abbreviations: %FE, percentage of food energy; %TE, percentage of energy derived from food and alcohol; ED, enumeration district; FFHP, Family Food and Health Project; GLM, general linear ANCOVA model; SES, socioeconomic status; T 0 , baseline assessment; T 1 , 3 months post-intervention; T 2 , 6 months post-intervention; T 3 , 18 months post-intervention.
doi:10.1017/s0007114511005101 pmid:22017999 fatcat:rztarvqgk5g7dhzuxshpme2rwy